Step 1: In a small saucepan, bring 1/4 cup sugar, lemon juice and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool then brush over both sides of cake slices. Quarter each slice.

Step 2: With an electric mixer, beat cream cheese with sugar on high speed until light and fluffy. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is the consistency of whipped cream.

Step 3: Arrange half the cake pieces in the bottom of a medium sized serving dish. Spoon half the cream-cheese mixture over cake in dollops and spread to sides of dish. Sprinkle half the blueberries and raspberries (or strawberries) over top. Repeat layering with remaining cake, cream-cheese mixture and berries.

Step 4: Cover and refrigerate until chilled for a minimum of 1 hour and or up to overnight.